Scents and Flavors by Charles Perry

Author:Charles Perry
Language: eng
Format: epub
Publisher: New York University Press
Published: 2020-07-14T16:00:00+00:00

THE FIFTH KIND, MAʾMŪNIYYAH, FOR WHICH THERE ARE THREE RECIPES

7.5

THE FIRST RECIPE Take a piece of tail fat and boil it in water until fully cooked and falling apart. Strain the water from it, macerate, and force through a sieve into a bowl. Wash rice, pound, and put through a fine sieve. Grind Egyptian sugar and put it with the rice and fat in a pan.38 Cook on low fire until done and thickened. Spread out in a dish and top with whole blanched peeled pistachios.

7.6

THE SECOND RECIPE, BETTER THAN THE FIRST Wash and dry rice, pound fine, and sieve. Take boiled, clot-free fresh milk, put on the fire, and add sugar so that it dissolves. Sprinkle with the rice and cook as a thin pudding. Add a good bit of melted tail fat; the pudding will absorb the fat. Keep cooking on a low fire until the fat is released, which indicates that it is done. Cook the rice until golden brown and add peeled pistachios. When thick enough, spread out in plates and garnish with fresh pistachios, pomegranate seeds, and colored hard candies.

7.7

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